Birthday Cake Cheesecake

3.95 from 34 votes

This Birthday Cake Cheesecake Recipe is fun, festive, , and filled with a birthday cake flavor! Made with creamy cheesecake filling, graham cracker crust, and lots of rainbow sprinkles!

Prep Time15

Cook Time1

Chill time6

Total Time7 15

Course: Dessert

Cuisine: American

Keyword: birthday cake cheesecake, birthday cake cheesecake recipe

Servings: slices

Calories: 374kcal

Author: Kathryn Donangelo

Ingredients

Graham Cracker Crust

1 3/4 cups graham cracker crumbs about 11 sheets
6 tablespoons salted butter melted and cooled
2 tablespoons granulated sugar

Cheesecake Mixture

24 ounces cream cheese softened
3/4 cup sour cream
3 whole eggs at room temperature
1 tablespoon almond extract
1/2 tablespoon vanilla extract
3/4 cup rainbow jimmy sprinkles
1 1/2 cups granulated sugar
1/4 cup heavy whipping cream

Toppings (optional)

frosting
whipped cream
sprinkles

Instructions

Preheat the oven to 350 degrees F and line a 9 or 10 inch springform pan with parchment paper. Spray the sides of the pan with nonstick spray or line with stripes of parchment paper.
In a food processor, combine the graham crackers, melted butter, and sugar. Pulse until graham cracker crumbs form and the mixture is combined. Add the graham cracker crust mixture to the pan and press into the bottom and 1 inch of the sides using your hands. The crust should be an even layer, you could also use the bottom of a drinking glass to press down. Bake the crust for 8-9 minutes. Remove from the oven and let the crust cool.
In a large mixing bowl with an electric mixer on medium speed, beat together cream cheese and sugar until smooth, about 2 minutes. Add sour cream, heavy whipping cream, and extracts. Continue to beat together just until combined, scraping down the sides of the bowl often with a rubber spatula.
Reduce the mixer speed to low and add in eggs one at a time.
Fold in sprinkles, be sure not to fold too much otherwise the sprinkle colors can wear off in the batter.
Cover the sides of the springform pan with foil, this will help the cheesecake from browning and from water getting into the cheesecake. Pour the cheesecake filling into the cooled graham cracker crust. Fill a 9x13 inch roasting pan with hot water covering about 1-2 inches of the springform pan. This will help the cheesecake be extra smooth, creamy, and prevent any cracks.
Bake the cheesecake for 60-70 minutes or until the center is set. You can check by gently shaking the cheesecake, and it should be mostly firm with a slightly jiggly center. Turn off the oven and let the cheesecake sit in the oven for 1 hour. Remove from the oven and let the cheesecake cool completely at room temperature, about an hour. Place the cheesecake in the refrigerator to chill overnight or at least 6 hours.
When ready to serve, carefully and slowly release the springform pan and remove the rim of the pan. Top the cheesecake with frosting or whipped cream, and more sprinkles (optional). Slice into slices by cutting with a sharp knife and enjoy!

Notes

Recipe adapted from: Savory Experiments

Nutrition